This chicken and gravy recipe is very quick and easy to make with simple ingredients. Juicy, tender chicken breasts smothered in a delicious brown gravy. A perfect chicken recipe for busy weeknights!
Today, we’re preparing an awesome dinner of tender, juicy chicken breasts in an indulgent, delicious gravy. It’s rich, tasty, easy to make, and almost as quick to put together as it is to eat! Interested?
Chicken and Gravy
Gravy is just one of those comfort foods nobody can resist. It reminds us of hot meals on winter nights, bringing flavor and body to roasts, fried meats, and sandwiches alike. Gravy, even though it’s often viewed as a luxurious addition to a meal, is actually very easy to make. We just take the pan drippings, those flavorful brown bits in the pan after searing chicken, with butter, flour, and a bit of chicken broth. We also add some Italian seasoning, but you can season this gravy with any herbs and spices of your choice. It’s all about maximizing the flavor profile of your gorgeous gravy.
This recipe is perfect for those weeknights where you breeze in the door and want something quick, easy, and heartwarming. Of course, no pan-fried chicken and gravy meal is a “superfood” like a kale smoothie, but for what it is this dish is surprisingly low on calories. It’s a hearty dinner that, if you keep it in regular rotation, is sure to become a family favorite. This gravy is so delicious you might even keep a little extra for another dish, like mashed potatoes or to add a layer of moisture to a particularly decadent sandwich.
You'll Need
To make this chicken and gravy you will need chicken breasts, garlic and onion powders, olive oil, butter, flour, beef or chicken broth, Worcestershire sauce, fresh herbs of your choice, salt and pepper.
How To Make The Best Chicken and Gravy
- Using a good quality broth or stock makes a world of difference here. As the chicken breast can be quite a lean meat, high-quality broth or stock will guarantee the deepest flavor for your gravy. You want the base flavor profile to be delicious on its own, with your choice of seasoning simply expanding and improving upon this strong base. Although you can get away with using just any beef or chicken stock, you should try the high-quality stock for this recipe at least once to really taste the difference for yourself.
- Make your seasoning mix ahead of time. It’s tempting to just throw the seasoning in one ingredient at a time, but this can affect the balance of flavors. Ultimately, with a high-moisture dish like this, it’s all about the balance of different flavors, and you want your choice of seasoning to truly shine. If you make up your seasoning mix before cooking, you can throw it all in at the same time. Plus, saving time when making the gravy prevents your flour from burning. If your flour burns, you have to clean the pan, dumping the mixture. It’s easier just to not have to worry about it.
Chicken and Gravy Tips
Our gravy here is aimed at gravy beginners, and is designed to make use of some kitchen staples. Feel free to elaborate on the dish if you’re feeling confident. Herbs, spices, and seasonings are all more than welcome in the mix. Some sage, rosemary, or parsley never went astray. As always, when seasoning, tread lightly, and don’t be afraid to taste as you go. Too little is better than too much.
- Use a larger chicken breast if you can. We’ll be cutting the breast in half lengthwise, to allow for a shorter cooking time. Smaller breasts, which you can leave intact, will take longer to cook. Using a nice broad piece of chicken that you’ve made thinner is the best of both worlds! We always recommend using an instant-read meat thermometer to guarantee your chicken is cooked to perfection. For the record, that’s at an internal temperature of 165F.
- If you like, you can swap out your chicken breast for chicken thighs. Bear in mind that thighs are fattier and slightly lower in protein than breast. In this recipe, we prefer boneless, skinless chicken breast, as they don’t take as long to cook as chicken thighs do.
- If you haven’t already, pick up a great skillet that is easy to clean and long-lasting. You’ll thank us in fifteen years when you’re still using it to cook this awesome recipe.
- Tongs, rather than a fork, are a great way to turn your chicken without piercing it and letting all its juices run out. Simply grab the chicken and turn it gently to ensure an even sear on both sides.
What to Serve With Chicken and Gravy
Wondering what side dish you should prepare for your chicken and gravy? Well, there’s plenty of options depending on what you like. Some creamy, fluffy mashed potatoes never went astray, and you can use them to soak up any excess gravy on the plate. On that note, some light, crusty white bread would be a great option, too. Maybe even focaccia bread if you’re feeling a little indulgent, just to mop up the sauce with something that tastes awesome on its own.
Rice or pasta are a great carb as well if you don’t want something overly buttery or carb-y like potatoes or bread. You can always go for vegetables, and green cruciforms will add a burst of color and freshness to your plate. Broccoli, broccolini, green beans, or Brussels sprouts are a great place to start. Carrots are also a classic. If you want, you could simply sprinkle a mixture of these veggies with some oil, salt, and pepper, place them in the oven when you start cooking, and take them out when the chicken is ready. That way you’ll have roasted vegetables to add to your plate!
More Easy Chicken Breast Recipes
French Onion Stuffed Chicken Breast
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
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Easy Chicken and Gravy Recipe ( Video)
- Total Time: 30 minutes
- Yield: 4 1x
Description
This chicken and gravy recipe is very quick and easy to make with simple ingredients. Juicy, tender chicken breasts smothered in a delicious brown gravy.
Ingredients
- 2 chicken breasts, cut in half lengthwise to make 4 fillets
- Salt and pepper to taste
- 1 ½ teaspoon onion powder, divided
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 2 tablespoons all-purpose flour
- 1 ½ cup beef broth ( or chicken broth)
- 1/ teaspoon Italian seasoning
- 1 teaspoon Worcestershire sauce, optional
- 2 tablespoons fresh chopped parsley
Instructions
- Cut the chicken breasts in half lengthwise to make 4 fillets. Season with salt, pepper, 1 teaspoon of onion powder and the garlic powder.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken to the pan and cook until golden , about 10 minutes ( 5 minutes per side). Transfer to a plate. Keep aside.
- In the same skillet melt the remaining butter ( 2 tablespoons) over medium heat. Once it is melted, add in the flour and cook for about 1 minute.
- Gradually add the beef broth and whisk until the flour is completely dissolved.
- Season with Italian seasoning, onion powder, salt and pepper and add the Worcestershire sauce. Adjust the seasoning to your liking.
- Return the chicken back to the skillet, bring to a gentle simmer and cook for about 5 minutes or until the chicken is cooked through (the internal temperature reaches 165 F |73 C) and the sauce has thickened up slightly.
- Garnish with fresh parsley and serve immediately over mashed potatoes. Enjoy!
Notes
- Use a larger chicken breast if you can. We’ll be cutting the breast in half lengthwise, to allow for a shorter cooking time. Smaller breasts, which you can leave intact, will take longer to cook. Using a nice broad piece of chicken that you’ve made thinner is the best of both worlds! We always recommend using an instant-read meat thermometer to guarantee your chicken is cooked to perfection. For the record, that’s at an internal temperature of 165F.
- If you like, you can swap out your chicken breast for chicken thighs. Bear in mind that thighs are fattier and slightly lower in protein than breast. In this recipe, we prefer boneless, skinless chicken breast, as they don’t take as long to cook as chicken thighs do.
- If you haven’t already, pick up a great skillet that is easy to clean and long-lasting. You’ll thank us in fifteen years when you’re still using it to cook this awesome recipe.
- Tongs, rather than a fork, are a great way to turn your chicken without piercing it and letting all its juices run out. Simply grab the chicken and turn it gently to ensure an even sear on both sides.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Chicken recipes
- Cuisine: American
Keywords: chicken, chicken and gravy, chicken breast recipes
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